Step 1

Scrub clams, mussels and shrimp. Slit shirmp all the wy along the back and devein, leaving shell intact. Soak clams and mussels in salt water 15 minutes. Rinse. Repeat soaking and rinsing twice. Drain and set aside. Plunge live lobster into very large kettle of rapidly boiling waer. Cover and cook 2 miutes. Drain. Split each lobster in half lengthwise. Remove intestinal vein in tail section. Rinse out body sections except roe under running water. Using poultry shears, cut lobster in 2-inch pieces, leaving shell intact. Or cut uncooked lobster tails in 2-inch pieces with shell intact. Set aside.

Step 2

In large pot, heat oil over medium heat. Add onion and fennel. Cook, stirring often, 5 minutes until translucent. Add tomatoes, garlic, salt, orange zest, saffron, bay leaf and cayenne. Cook for 10 minutes, stirring occasionally. Add clam juice, bring to boiling. Add lobster pieces. Cover and boil for 10 minutes.

Step 3

Add clams, mussels and/or shrimp. Bring to boiling. Cover and cook 5 to 8 minutes until mussel and clam shells open and shrimp is opaque when cut in center. Discard any unopened clams or mussels. Stir in Pernod. To serve: If desired, lobster meat may be removed from shells. Using a slotted spoon, arrange shellfish on individual serving plates. Remove bayleaf. Ladle pan juices and veteables into individual bowls to serve on the side.

Step 4

Accompany the bouillabaisse with toasted French bread slilces and garlic mayonnaise.

Step 5

Makes 6 servings.